Chocolate Ginger Cookies Recipe
Whether you are in the frigid blustery northeast, or the a-bit-nippy southwest this time of year, chances are you are enjoying time with your family and friends. Sharing stories of the old, promises of the new and hopefully a cookie and a brew or two. Dark spiced ales are aplenty and ginger cookies warm plates in piles.  The gooey chocolate oozes together with the roasted malts and the snappy sweet ginger joins the mulling spices in a rousing chorus sure to bring your party to a revel. With the addition of Tettnanger hops and almond extract,our Spiced Christmas Ale brings a couple of extra friends to the celebration table. Even if one is a little bitter and the other is a bit nuts, we love them still because they fit right in with our pairing get-together. That touch of hoppyness rings in unison with the bitter aspect of the cocoa, while the smooth almond backnote finds the vanilla. Original Recipe from Port and Fin: Ingredients 
  • ¼ cup shortening
  • ¼ cup butter, softened
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup cocoa powder
  • ¼ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp Kosher salt
  • 1 cup chocolate chips
  • 1/3 cup candied ginger, chopped
  1. Preheat oven to 350°
  2. In a small mixing bowl combine combine dry ingredients: flour, cocoa powder, baking soda, ground ginger and salt; set aside
  3. In a larger mixing bowl, whisk butter and shortening until smooth. Whisk in white sugar, brown sugar, egg, and vanilla until thoroughly mixed.
  4. Add dry ingredients into wet mixture until blended well. Mix in chocolate chips and candied ginger.
  5. Roll into small balls and place on greased cookie sheet. Bake for 8-10 minutes. Cool on cookie sheet for a few minutes. Serve warm.